Gluten Free and Vegetarian Cooking

Meal Plan Monday, May 17, 2010

This week shouldn’t be too busy and so I am planning our usual four meals, with the other three to be either leftovers or something out of the freezer. It allows us the flexibility we need and prevents me from buying too much produce that would go bad and have to be fed to the chickens, rather than just feeding the girls the scraps.

Today I went back to my trusty recipe box for some of our old stand-bys. I also wanted to find a recipe that would work for this week’s Gluten Free Menu Swap theme of picnic or BBQ foods. This week’s swap is hosted by Heather at Celiac Family.

Hi Heather –
I used to use Tinkyada brown rice pasta, either the spaghetti, penne or spirals. Now I use the Trader Joe’s version, which I think is Tinkyada for less money. Just be sure not to cook it too long.
Let me know if you try it – it is one of our favorite ‘summer’ recipes.